"This may be the most welcoming tamaleria in the greater Los Angeles area with its well-lit dining room, chalkboard menu, and corn field sticker that runs the length of one wall reminding you it’s all about the masa. All tamales are moist tender corn husk tamales of stewed, shredded pork in a bright red sauce, their most popular, of thick strands of shredded beef, in the same guiso. Chicken with diced potatoes in a tangy, green salsa is another popular filling in Sinaloa. If you show up near closing, end the evening with a pineapple tamal — a sweet bean paired with a hot cup of cinnamon spiced, champurrado." - Bill Esparza
